Creamy Jerk Chicken Pasta Recipes

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JERK CHICKEN AND PASTA



Jerk Chicken and Pasta image

Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!

Provided by Terry Coonan

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h45m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
2 teaspoons jerk paste
1 (12 ounce) package uncooked egg noodles
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken stock
1 tablespoon jerk paste
½ cup dry white wine
¼ cup chopped fresh cilantro
2 limes, quartered
salt and pepper to taste
½ cup heavy whipping cream
4 sprigs fresh cilantro, for garnish

Steps:

  • Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
  • Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
  • Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
  • Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 59.6 g, Cholesterol 168.9 mg, Fat 25.2 g, Fiber 3.6 g, Protein 37.3 g, SaturatedFat 9.2 g, Sodium 205.2 mg, Sugar 1.8 g

CARIBBEAN JERK CHICKEN PASTA



Caribbean Jerk Chicken Pasta image

Caribbean Jerk Chicken Pasta, is a creamy, colorful, flavor packed pasta. It's a quick and easy dinner perfect for busy nights.

Provided by Deseree

Categories     Main Dishes

Time 25m

Number Of Ingredients 11

1 1/2 pounds chicken breasts (diced)
1 tablespoon plus 1 1/2 teaspoons jerk seasoning
1 pound dried penne pasta
1 tablespoon olive oil
1 red bell pepper (diced)
1 green bell pepper (diced)
1 orange bell pepper (diced)
1/2 medium onion diced
2 cloves garlic (minced)
1 cup half and half
1/2 cup sour cream

Steps:

  • Toss chicken with 2 teaspoons jerk seasoning.
  • Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
  • Meanwhile, heat olive oil in a skillet over medium heat. Stir in diced peppers, onion and garlic. Cook 3 minutes.
  • Stir in chicken. Continue cooking until chicken is cooked through about 10 minutes.
  • Reduce heat and stir in half and half, sour cream and remaining tablespoon of jerk seasoning. Continue cooking until the sauce thickens slightly, about 5 minutes.
  • Stir in drained pasta. Toss to combine. Reduce heat and allow to simmer for 5 more minutes. Season to taste with salt and pepper. Serve.

Nutrition Facts : Calories 564 kcal, Carbohydrate 47.9 g, Protein 43.8 g, Fat 21.3 g, SaturatedFat 8.3 g, Cholesterol 179 mg, Sodium 167 mg, Fiber 1.2 g, Sugar 1.9 g, ServingSize 1 serving

RASTA PASTA RECIPE



Rasta Pasta Recipe image

Rasta pasta is creamy pasta tossed with Caribbean style jerk chicken and sauteed bell peppers. This dish is so full of flavor, and makes a great weeknight dinner that can be made in just half an hour! It's creamy, rich, spicy, and cheesy.

Provided by Diana

Categories     Main Course

Time 15m

Number Of Ingredients 10

1 pound (450 grams) pasta
2 chicken breasts (or 2 cups of shredded rotisserie chicken)
2 tablespoons vegetable oil (1 tbsp for frying chicken and 1 tbsp for sauteeing bell peppers)
3 tablespoons jerk seasoning (1.5 tbsp with the chicken, and 1.5 tbsp goes in the sauce)
3 bell peppers (preferably in different colors - sliced)
½ cup green onions (sliced)
2 cloves garlic (minced)
¼ cup (60 ml) vegetable or chicken stock
½ cup (120 ml) heavy cream
½ cup (80 grams) parmesan cheese (grated)

Steps:

  • Cook pasta according to the package instructions, take it out at "al dente" as you will cook it more in the next steps.
  • I'm using rotisserie chicken in this recipe, but if you are using raw chicken breast then cube it, toss in jerk seasoning and cook until it's golden and cooked through. Then remove from the pot, and set aside to add later.
  • Add vegetable oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the minced garlic and cook until it's fragrant.
  • Add jerk seasoning to the pot.
  • Add heavy cream, chicken and vegetable stock to the pot. Simmer for a few minutes or until the sauce thickens, mix in the parmesan in the sauce and then mix in the pasta.
  • Garnish with chopped chives, green onions or parsley and serve.

Nutrition Facts : Calories 742 kcal, Carbohydrate 92 g, Protein 40 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 113 mg, Sodium 214 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

CARIBBEAN JERK PASTA



Caribbean Jerk Pasta image

I'm sure turkey or pulled pork would be just as good in this recipe. This is not intended for folks looking to cut fats. I can't guarantee how this will taste if lowfat ingredients are substituted.

Provided by Siava

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
2 tablespoons garlic, minced
2 cups cooked chicken, shredded (or cubed)
1/2 red onion, diced
1/2 bell pepper, diced
1 1/2 tablespoons caribbean jerk seasoning
1 tablespoon Old Bay Seasoning
salt and pepper (to taste)
2 tablespoons butter
1 cup mushroom
3 tablespoons butter
1/2 cup heavy whipping cream
1/2 cup whipping cream
1/2 cup water
3 tablespoons flour (or more if needed)
1 tablespoon garlic salt
1 teaspoon hot sauce (or to taste)
2 green onions, sliced
1 1/2 cups penne pasta

Steps:

  • FOR MEAT MIXTURE.
  • Heat oil in large saucepan over medium heat. Add garlic, chicken, onion, bell pepper, seasonings, and salt and pepper. Saute for 2 minutes.
  • Increase heat to medium-high. Add 2 tablespoons butter. Saute for approximately 10 minutes. Add the mushrooms. Saute for 2 minutes. The meat should be nicely browned and the onions soft. Remove mixture and set aside.
  • FOR SAUCE.
  • Using the same saucepan, reduce heat to low. Combine creams and water in a measuring cup large enough to hold it all. When the pan has cooled, melt 3 tablespoons butter.
  • *Important!* This is the longest process, but worth the patience (the sauce should not be runny at all. If it is, slowly add more flour until it thickens to the consistency of alfredo sauce).
  • Add a little bit of flour, stirring constantly until thickened. Pour in a little bit of the cream/water, stirring constantly. Continue alternating between the flour and liquid at a slow pace to ensure no lumps. After depleting the flour and liquid, add the garlic salt and hot sauce. Continue to stir and simmer for 1 minute. Add chicken mixture and green onions, mix thoroughly, and allow to simmer while making the pasta, stirring periodically.
  • FOR PASTA.
  • Cook pasta according to package. Drain. Add chicken/sauce mixture. Mix thoroughly. Serve with some parmesan cheese sprinkled on top if desired. Enjoy!

Nutrition Facts : Calories 461.6, Fat 32.5, SaturatedFat 16.8, Cholesterol 114.8, Sodium 142.7, Carbohydrate 28, Fiber 3.6, Sugar 1, Protein 15.8

CREAMY JERK PASTA WITH CHICKEN AND PEAS



Creamy Jerk Pasta With Chicken and Peas image

The combination of jerk flavourings with creamy pasta seems strange, but it's actually delicious! You can adjust the amount of spice to suit your taste. It is very quick to prepare.

Provided by Scoutie78

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

175 g dried spaghetti or 175 g linguine
1 boneless skinless chicken breast, cut into 1-inch cubes
2 tablespoons olive oil
2 garlic cloves, minced
1/3 cup chicken broth, homemade or low-sodium
1/4 cup 35% cream
2 tablespoons cream cheese
2 tablespoons bottled jerk sauce (Or jerk marinade or seasoning -- I like Walkerswood Jerk Seasoning and PC 'memories' jerk marinade, )
1/2 cup frozen sweet peas
2 cups raw spinach, washed and trimmed
1/8 cup freshly grated parmesan cheese (optional)

Steps:

  • Cook the pasta in lots of salted water.
  • While the pasta is cooking, make the sauce:.
  • Heat 1 Tbsp oil in a large skillet over med-high heat.
  • Sprinkle the chicken cubes with salt and pepper, then saute them in the oil until browned on the outside. Take the pan off the heat and remove the chicken. Don't worry if it is not cooked all the way through.
  • Add 1 Tbsp to the pan and turn the heat to med-low.
  • Add the garlic and cook for 30 sec -- do not allow it to brown.
  • Add the chicken broth, the cream cheese, the cream and the jerk sauce. Simmer for about 5 minutes, until the cream cheese melts and the sauce thickens slightly. Taste, and add more jerk sauce if you want more spice.
  • Add the chicken, and simmer for 1 more minute, until all chicken is cooked through.
  • Add spinach and frozen peas, and cook for 30 seconds to 1 minute, until peas are warm.
  • By now the pasta should be cooked. Do not drain the pasta. Rather, use tongs to remove it from the water and put it, still dripping, into the sauce. (The drips of pasta water are starchy and help thicken the sauce.).
  • Turn off the heat under the sauce.
  • Toss, adding salt and pepper to taste. If using parmesan, add it now, and toss.
  • Serve!

Nutrition Facts : Calories 739.3, Fat 30.5, SaturatedFat 11.4, Cholesterol 83.3, Sodium 249.8, Carbohydrate 83.2, Fiber 5.8, Sugar 4.2, Protein 32.2

JERK CHICKEN AND PASTA



Jerk Chicken and Pasta image

I found this recipe on allrecipes.com & thought it would be a good one for ZWT III. I love a cream sauce but had never had jerk before so this was something different for me. The mild creamy sauce is great in contrast to the spicy of the chicken. Uses recipe #232531 as the paste.

Provided by Mandy

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves
2 teaspoons prepared jerk spice chili paste
1 (12 ounce) package uncooked egg noodles
1 tablespoon olive oil
1 garlic clove, minced
1 cup chicken stock
1 tablespoon prepared jerk spice chili paste, extra
1/2 cup dry white wine
1/4 cup chopped fresh coriander
2 limes, quartered
salt and pepper
1/2 cup thickened cream
4 sprigs fresh coriander, for garnish

Steps:

  • Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
  • Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
  • Lightly oil the grill. Grill chicken 8 to 10 minutes on each side, until juices run clear.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped coriander, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
  • Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken.
  • Garnish each serving with a coriander sprig and the juice of 1/4 lime.

Nutrition Facts : Calories 648.5, Fat 20.4, SaturatedFat 8.9, Cholesterol 182.8, Sodium 195.6, Carbohydrate 68.5, Fiber 3.9, Sugar 3.5, Protein 41.9

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  • Add oil in a skillet, frying pan or pot, then add in the seasoned chicken breasts. Leave to cook for about 7 minutes then turn over to cook and brown the other side for another 7 minutes. Transfer chicken to a plate, cut and set aside.
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